Make the dough and leave to chill for about 30 minutes. In the meantime chop up the onions finely and the pumpkin into rough cubes. Fry the onions until slightly brown. Steam the Pumpkin for about 15 minutes. Preheat the oven at 250°C/ 482°F. When done, roll the dough out and put it in your pie tray. Layer the onions on the base and cover with the pumpkin. Pour the Topping over it all and garnish with pumpkin seeds and thyme. Bake for 25-30 minutes.

…and as you can see, it goes down very well with a little (or in some cases a lot) of grated cheese…

This was an unexpected recipe for pumpkin pie! Here, in North America, a pumpkin pie is a sweet dessert. Your pumpkin pie is more like a quiche! But a great idea! I think I might try veganizing your recipe! Yum!

THANK YOU for visiting my blog and, in return, for allowing me to find you! 🙂 I needed this pumpkin pie recipe today. I’m so glad to have found something a little different from the standard pie recipes, will definitely try your version.

I have never seen a quiche done with pumpkin like this. It looks wonderful! I cannot eat wheat at all, but there are several gluten-free pie crust recipes, using rice flour, tapioca and potato starch, things like that. Spelt would not work for me, since it still contains gluten, which is the problem for me. I really hope to try this recipe!

Looks delicious! I just read your “about you” section and I relate so much! I used to drive my mum crazy everytime she heard furniture being dragged around in my room, only to have it changed back two days after. I look forward to finding out more about you and your yummie cooking 🙂

You know, believe it or not, I have never seen a recipe for a pumpkin quiche before! It looks good. Next year I’m going to have to grow those Snack Face pumpkins again and try this recipe! I bet this recipe would work with a winter squash as well. Maybe I’ll try it with a Butternut squash. . . . I have a few in the kitchen right now. Thanks! Begonia